Shells with Thai-Style Chicken

16 ounces large shell pasta or fusilli

¾ lb green beans, trimmed

1 Tbsp olive oil

1 pound skinless, boneless chicken breasts, thinly sliced

2 tbsp grated, peeled fresh ginger

2 garlic cloves, crushed with garlic press

1/8 to ¼ tsp crushed red pepper

1 can (14 ounces) light coconut milk

2 tbsp fresh lime juice

¼ cup chopped fresh cilantro leaves

In large saucepot, prepare pasta in boiling salted water as label directs. Add green beans to pasta cooking water and cook until pasta and beans are done.

Meanwhile, in nonstick 12 inch skillet, heat olive oil over medium-high heat until hot. Add chicken and cook stirring often, about 2 minutes until chicken just loses its pink color. Add ginger, garlic, crushed red pepper and ½ tsp salt, stirring constantly, about 30 seconds. Stir in coconut milk and lime juice, heat to boiling.

Drain pasta and beans, return to saucepot. Add coconut-milk mixture and cilantro; toss well. Makes 6 main dish servings.